{"id":1633,"date":"2015-05-27T09:47:56","date_gmt":"2015-05-27T07:47:56","guid":{"rendered":"http:\/\/gastronautischegesellschaft.org\/?p=1633"},"modified":"2015-07-14T15:02:44","modified_gmt":"2015-07-14T13:02:44","slug":"twist-and-shout-frohliches-frittieren","status":"publish","type":"post","link":"https:\/\/archiv.gastronautischegesellschaft.org\/?p=1633","title":{"rendered":"TWIST and SHO(U)T\u2013Fr\u00f6hliches Frittieren"},"content":{"rendered":"<p>50 Liter feinstes Frittier\u00f6l in einer extragrossen Chromstahlwanne, ein Bohrer gepimpt mit einer original Twist-Maschine und 10 Kisten Kartoffeln \u201cCharlotte Jumbo\u201d bringen wir an die <a href=\"http:\/\/www.campusderkuenste.ch\/ein-fest-der-kuenste-am-25-april-2015-oslo-night\/2693\/\" target=\"_blank\">Oslo Night<\/a> 2015.<br \/>\nDas kulturelle Strassenfest am Dreispitz, mit dem diesj\u00e4hrigen Thema \u201cIn the Making\u201d, feiern wir an der gastronautischen \u201cTwist and Shout\u201d-Werkbank. W\u00e4hrend die Feierfreudigen vor der B\u00fchne durchdrehen, drehen die hungrigen an der Werkbank ihre Kartoffeltwist auf den Holzstab um ihn anschliessend in das festliche Frittierfett zu werfen.<br \/>\nErst wenn er richtig knusprig, lecker und braun ist, darf er das Bad wieder verlassen. Bepudert wird der Twist mit einer W\u00fcrzung der Wahl: Potato-Power, Knobli-Salz, oder Chilli \u201cStanta Cruz\u201d, Orangenpfeffer, Curry und dazu ein eiskalter Vodka, bis die H\u00fcften sich wie die Kurven des Twists bewegen.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/gastronautischegesellschaft.org\/wp-content\/uploads\/2015\/07\/05bearb.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-large wp-image-1634\" alt=\"TWIST and SHOUT\" src=\"http:\/\/gastronautischegesellschaft.org\/wp-content\/uploads\/2015\/07\/05bearb-1024x803.jpg\" width=\"474\" height=\"371\" srcset=\"https:\/\/kemibigo.cyon.site\/wp-content\/uploads\/2015\/07\/05bearb-1024x803.jpg 1024w, https:\/\/kemibigo.cyon.site\/wp-content\/uploads\/2015\/07\/05bearb-300x235.jpg 300w, https:\/\/kemibigo.cyon.site\/wp-content\/uploads\/2015\/07\/05bearb.jpg 1182w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/a><\/p>\n<address>Fotographie: Zlatko Micic<\/address>\nFolge uns:<br\/><a class=\"synved-social-button synved-social-button-follow synved-social-size-24 synved-social-resolution-single synved-social-provider-facebook nolightbox\" data-provider=\"facebook\" target=\"_blank\" rel=\"nofollow\" title=\"Follow us on Facebook\" href=\"https:\/\/www.facebook.com\/internationale.gastronautischegesellschaft\" style=\"font-size: 0px; width:24px;height:24px;margin:0;margin-bottom:5px;margin-right:5px;\"><img alt=\"Facebook\" title=\"Follow us on Facebook\" class=\"synved-share-image synved-social-image synved-social-image-follow\" width=\"24\" height=\"24\" style=\"display: inline; width:24px;height:24px; margin: 0; padding: 0; border: none; box-shadow: none;\" src=\"https:\/\/kemibigo.cyon.site\/wp-content\/plugins\/social-media-feather\/synved-social\/image\/social\/regular\/48x48\/facebook.png\" \/><\/a><a class=\"synved-social-button synved-social-button-follow synved-social-size-24 synved-social-resolution-single synved-social-provider-twitter nolightbox\" data-provider=\"twitter\" target=\"_blank\" rel=\"nofollow\" title=\"Follow us on Twitter\" href=\"https:\/\/twitter.com\/gastronautische\" style=\"font-size: 0px; width:24px;height:24px;margin:0;margin-bottom:5px;margin-right:5px;\"><img alt=\"twitter\" title=\"Follow us on Twitter\" class=\"synved-share-image synved-social-image synved-social-image-follow\" width=\"24\" height=\"24\" style=\"display: inline; width:24px;height:24px; margin: 0; padding: 0; border: none; box-shadow: none;\" src=\"https:\/\/kemibigo.cyon.site\/wp-content\/plugins\/social-media-feather\/synved-social\/image\/social\/regular\/48x48\/twitter.png\" \/><\/a><a class=\"synved-social-button synved-social-button-follow synved-social-size-24 synved-social-resolution-single synved-social-provider-youtube nolightbox\" data-provider=\"youtube\" target=\"_blank\" rel=\"nofollow\" title=\"Find us on YouTube\" href=\"http:\/\/www.youtube.com\/user\/gastronautische\" style=\"font-size: 0px; width:24px;height:24px;margin:0;margin-bottom:5px;\"><img alt=\"youtube\" title=\"Find us on YouTube\" class=\"synved-share-image synved-social-image synved-social-image-follow\" width=\"24\" height=\"24\" style=\"display: inline; width:24px;height:24px; margin: 0; padding: 0; border: none; box-shadow: none;\" src=\"https:\/\/kemibigo.cyon.site\/wp-content\/plugins\/social-media-feather\/synved-social\/image\/social\/regular\/48x48\/youtube.png\" \/><\/a>","protected":false},"excerpt":{"rendered":"<p>50 Liter feinstes Frittier\u00f6l in einer extragrossen Chromstahlwanne, ein Bohrer gepimpt mit einer original Twist-Maschine und 10 Kisten Kartoffeln \u201cCharlotte Jumbo\u201d bringen wir an die Oslo Night 2015. Das kulturelle Strassenfest am Dreispitz, mit dem diesj\u00e4hrigen Thema \u201cIn the Making\u201d, feiern wir an der gastronautischen \u201cTwist and Shout\u201d-Werkbank. W\u00e4hrend die Feierfreudigen vor der B\u00fchne durchdrehen, [&hellip;]<\/p>\n<a href=\"https:\/\/archiv.gastronautischegesellschaft.org\/?p=1633\"> WEITER LESEN<\/a>","protected":false},"author":1,"featured_media":1635,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,51],"tags":[90,97,95,72,88,96],"_links":{"self":[{"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=\/wp\/v2\/posts\/1633"}],"collection":[{"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1633"}],"version-history":[{"count":4,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=\/wp\/v2\/posts\/1633\/revisions"}],"predecessor-version":[{"id":1647,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=\/wp\/v2\/posts\/1633\/revisions\/1647"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=\/wp\/v2\/media\/1635"}],"wp:attachment":[{"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1633"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1633"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}